Description
Craving a treat that transforms overripe bananas into something irresistible? This chocolate chip banana bread delivers incredible moisture, rich banana flavor, and pockets of melty chocolate in every bite. Perfect for breakfast, snacks, or dessert, it comes together in one bowl with minimal cleanup.
Ingredients
Very ripe bananas
3 medium (about 1 1/2 cups mashed)
Brown-spotted or black for max sweetness and moisture
Unsalted butter, melted and cooled
1/2 cup (1 stick)
Sub oil for dairy-free
Light brown sugar, packed
3/4 cup
Adds chewiness and keeps bread moist
Large eggs, room temperature
2
Bring to room temp in warm water for 5 mins
Vanilla extract
1 tsp
Pure for best flavor
All-purpose flour
1 1/2 cups (195g)
Spooned and leveled; GF 1:1 blend works
Baking soda
1 tsp
Ensures proper rise
Salt
1/4 tsp
Balances sweetness
Semi-sweet chocolate chips
1 cup (divided)
Mix regular and mini; milk or dark optional
Ground cinnamon
1/2 tsp
Subtle warmth, optional
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy removal.
2.
3. Mash bananas in a large bowl with a fork until chunky like applesauce, not pureed. Some lumps add texture.
4.
5. Whisk in melted butter, brown sugar, eggs, and vanilla until smooth. Batter may look curdled, that’s normal.
6.
7. In the same bowl, add flour, baking soda, salt, and cinnamon. Stir gently with a spatula until just combined, no dry streaks.
8.
9. Fold in 3/4 cup chocolate chips. Pour batter into pan, smooth top, and sprinkle remaining 1/4 cup chips on surface.
10.
11. Bake on middle rack 55-65 minutes, until a toothpick in center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 45 mins.
12.
13. Cool in pan 10 minutes, then transfer to wire rack. Slice once fully cooled for best texture.
Notes
Ripeness matters: Squeeze bananas, they should feel soft with brown peels. Freeze extras unpeeled, thaw and drain for later.
Chocolate hack: Mini chips melt in, regular ones stud the top. Save some for sprinkling to prevent sinking.
No sinking middle: Mix wet then dry separately, fold gently to avoid overmixing air bubbles.
Pan size: 9×5 yields a taller loaf; 8×4 works but add 5-10 mins bake time. Glass? Lower to 325°F.
Boost moisture: A tablespoon of sour cream or yogurt stirred in with eggs takes it over the top.
- Prep Time: PT15M
- Cook Time: PT60M
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg